Vegan Strawberry Banana Bread Muffins
Whole wheat and just sweet enough these, Vegan Strawberry Banana Bread Muffins are great for an on the go breakfast or just snacking. Plus you can freeze them!
Servings 12 muffins
Ingredients
- 2 flax or chia eggs see notes below for further instructions
- 1 ⅓ cup white whole wheat flour
- 2 teaspoon baking powder
- scant ½ teaspoon salt
- 2 very ripe bananas, mashed
- ¼ cup coconut sugar
- ¼ cup non dairy milk, warmed slightly I used almond.
- 2 tablespoon coconut oil
- 1 teaspoon vanilla
- 1 cup strawberries, chopped small, about ¼ inch pieces
Instructions
- Preheat oven to 350 degrees and place reusable or paper liners in muffin pan. Set aside.
- Prepare flax or chia eggs by whisking together 2 tablespoon ground flax seeds and 4 tablespoon water OR 2 tablespoon ground chia seeds and 6 tablespoon water. Set aside to thicken.
- In a large bowl combine flour, baking powder, and salt. Stir to thoroughly combine.
- Combine mashed bananas, nondairy milk, vanilla, coconut sugar, oil, and prepared flax or chia eggs.
- Pour milk mixture into flour mixture and stir just to combine. Do not over mix.
- Gently fold in strawberries.
- Spoon batter into prepared muffin pan.
- Bake for 25-29 minutes until golden and a toothpick inserted comes out clean.
- Allow to cool a few minutes before removing from pan and transferring to a wire rack to continue cooling.
- Store in an airtight container for 1-2 days or freeze for up to a month.
Notes
Further instruction on flax eggs here.
